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cansmuir glen onion celery garlic chicken stock paprika cayenne powdered rosemary marjoram sour cream
Viewed: 63 - Published at: a year agoIngredients
- 2 (14 ounce) cansmuir glen fire roasted crushed tomatoes, undrained
- 12 onion, diced
- 1 celery rib, diced
- 3 garlic cloves, minced
- 2 cups chicken stock (or water)
- 1 teaspoon smoked paprika (if your paprika is really spicy, you may want to omit cayenne)
- 12 teaspoon cayenne
- 12 teaspoon powdered rosemary (or 1 tsp. whole dried, or 1 T. fresh minced)
- 1 teaspoon dried marjoram
- sour cream (to garnish) (optional)
Method
- Spray a medium saucepan with a little olive oil.
- Saute onion, celery, and garlic till onion becomes translucent and celery is still bright green.
- Reduce heat to low; add crushed tomatoes, stock, paprika, cayenne, rosemary, and marjoram and simmer 15 minutes.
- Puree soup (if desired) with an immersion blender.
- Serve with a dollop of sour cream (if desired).
